Food Microbiology and Analytical Methods

Part 1 Detection and identification systems: overview of rapid methods of microbiological analysis; separation and concentration of pathogens from foods; a new look at an old technique - application of microscopy to food microbiological analysis; flow cytometry in food microbiology - detection of Escherichia coli O157:H7; optical biosensors for microbiological analysis; immunodiagnostics in the detection of foodborne pathogens; automated microbial identification systems. Part 2 Genetic techniques of analysis: applications of gene probes for the detection of foodborne pathogens; PCR and nucleic acid amplification methods; detection of microorganisms in foods using DNA problems targetted to ribosomal RNA sequences; gene sequence databases and food mirobiology; molecular fingerprinting of foodborne pathogenic bacteria - an introduction to methods, uses and problems. Part 3 Methods for assessment of microbial growth and viability: bioluminescence - lux as an enabling tool for the microbiological analysis of food; detection of viable but nonculturable and stressed microbial cells; measurement of microbial activity by impedance; special techniques for studying microbial biofilms in food systems.